Roasted Beet Salad

Roasted Beet Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10

    small red beets

  • ½

    cup sherry vinegar

  • 1

    teaspoon Dijon mustard

  • ¼

    teaspoon agave nectar or honey

  • 1

    clove garlic, finely chopped

  • ½

    cup walnut oil

  • ¼

    cup olive oil

  • teaspoon salt

  • Ground black pepper to taste

  • 1

    pound baby spinach, roughly chopped

  • 5

    ounces arugula, roughly chopped

  • ½

    cup walnuts, toasted

  • 4

    ounces goat cheese, crumbled

Directions

Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly. Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside. After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.


Nutrition

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